Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

In a medium mixing bowl whisk together 1 tbsp grape seed oil, tumeric, sea salt to taste and red chili powder. Then add drained tofu to bowl and coat each piece with mixture

Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown on each side, turning gently. Transfer to a bowl once browned.

Meanwhile, make sauce. In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.

Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes.

Welcome Message

Welcome to our blog page. My name is Dr Sachin Patel. Along with my wife Dipa, we have decided to document our daily diet to share with others. I am a Chiropractic Physician and Functional Medicine Provider, Dipa is a pharmacist. Together we have a very unique perspective on food and its medicinal properties.

Our goal is to teach others how to eat healthy, by providing practical, affordable and quick meals to your family or for yourself.

A healthy diet is the foundation for those seeking an edge in life and at work.

We ask that you share this with others and we ask for lots of feedback.

I treat/help patients all over the world. If you or a loved one would like to set up a consultation, please call 513 728 0416